Quantitative trait loci for whiteness of cooked rice detected in improved rice cultivars in Hokkaido.

ABSTRACT: Improving the eating quality of cooked rice has been one of the most important objectives in rice breeding programs. Eating quality of cooked rice is a complex trait including several components, such as external appearance, taste, aroma, and texture. Therefore, dissection of these components followed by marker-assisted selection of detected QTL(s) may be a useful approach for achieving desirable eating quality in rice breeding. Whiteness of cooked rice (WCR) is an important factor related to the external appearance of cooked rice. WCR is known to be associated with the amylose and protein contents of the endosperm. However, the genetic basis of WCR remains unclear. In this study, we evaluated phenotypic variation in WCR among recently developed rice cultivars from Hokkaido, Japan. Then, w

SUBMITTER: Shinada H 

PROVIDER: S-EPMC4482169 | biostudies-literature | 2015 Jun

REPOSITORIES: biostudies-literature